Chickpea Curry Over Greens - Bryan Johnson's Blueprint

Name: Chickpea Curry Over Greens - Bryan Johnson's Blueprint
Cuisine: Asian, Indian
Ingredients: 1 white sweet potato; 1 red pepper; 2 cups baby romaine; 1 medium scallion chopped; 1 jalapeno sliced; 1 clove garlic; 60g dry chickpeas; 1 lime; 1 Tbsp grated fresh ginger; handful cilantro; 1 Tbsp or more curry powder; 1/2 tsp cinnamon; 1 cup macadamia nut milk; 1/2 tsp coconut aminos (optional); 1 Tbsp olive oil

9 steps

Updated at: Sat, 03 Feb 2024 23:44:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories706.7 kcal (35%)

Total Fat27.7 g (40%)

Carbs105.1 g (40%)

Sugars32 g (36%)

Protein20 g (40%)

Sodium821.2 mg (41%)

Fiber23.5 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

Sauté the grated ginger, chopped garlic, and chopped scallion in olive oil for 5 minutes or until soft.

Step 2

Peel and chop the white sweet potato into small chunks and thinly slice the red pepper.

Step 3

Rinse and drain the chickpeas.

Step 4

Add in the curry powder, cinnamon, and squeeze of lime into a pot.

Step 5

Stir and sauté for 1-2 minutes.

Step 6

Add in the pepper, sweet potato, chickpeas, and 1 cup of macadamia nut milk. Bring to a boil, then cover and reduce heat to low. Let cook. Lower temperature and cook for 20-25 minutes or until sweet potatoes are soft.

Step 7

If desired, add more macadamia nut milk to achieve desired consistency.

Step 8

Let sit 10-15 minutes before serving.

Step 9

Scoop the curry mixture over the greens and top with cilantro and sliced jalapeňo.